Quick Shrimp Pho with Vegetables
Ingredients
The broth
-
1
pound
large shrimp
-
1½
quarts
vegetable or chicken broth
-
1
Tbsp
fish sauce
-
1
Tbsp
soy sauce
-
1
stick
cinnamon
-
1
pod
star anise
-
1
inch
ginger, sliced
-
6
oz
thin rice noodles
-
Salt
to taste
The vegetables
-
8
oz
white mushrooms, halved
-
3
cups
cauliflower or broccoli, from 1 small head
-
1
bunch
cilantro
Garnishes
-
as needed
thinly sliced jalapeno
-
as needed
lime wedges
-
as needed
mung bean sprouts
-
as needed
fresh mint
-
as needed
Thai basil
-
as needed
sliced scallions
-
as needed
sriracha
-
as needed
hoisin sauce
Instructions
- Thaw and dry the shrimp if frozen, or peel fresh shrimp and reserve shells.
- Combine broth, fish sauce, soy sauce, cinnamon, star anise, ginger, and shrimp shells in a saucepan and bring to a simmer.
- Add cilantro stems to the broth and simmer for 20-25 minutes.
- Soak rice noodles in boiling water for 3-5 minutes, then drain.
- Add mushrooms and cauliflower to the broth and cook until tender.
- Add shrimp to the broth and cook until firm and pink.
- Divide noodles into bowls, add shrimp and vegetables, ladle broth over, and garnish as desired.
Nutrition Facts (estimated)
Servings
4
Calories
233
Total fat
2.5g
Total carbohydrates
19.5g
Total protein
30.5g
Sodium
1548.5mg
Cholesterol
172.5mg
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